Cruffin

Name: Cruffin
Prep time: 1 h 40 min
Cook time: 20 min
Total time: 2 h
Yield: 14 pieces
Ingredients: 4 cups flour; ⅓ cup caster sugar; 1 tablespoon salt; ½ cup whole milk; ½ cup water; 2 teaspoons active dry yeast; 1½ cup + ½ cup of tourage butter; 1 large vanilla bean; butter; ½ egg yolk; 3 tablespoons milk; For the decor; icing sugar; Rolling pin; Large muffin pans; Stand mixer; pastry brush; Sharp knife with smooth blade

User Reviews

4.5

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Excellent

Prep Time
1 hr 40 mins
Cook Time
40 mins
Resting Time
6 hrs
Total Time
2 hrs
Servings
14 pieces
Calories
163 kcal
Course
Dessert
Cuisine
Australian

Cruffin

Travis Saunders

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A cruffin is a croissant and muffin hybrid made from puff pastry baked in a muffin pan. It can be filled with a variety of creams or jams.

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Ingredients

Servings

4 cups flour , sifted
⅓ cup caster sugar
1 tablespoon salt
½ cup whole milk , at 97 F / 36 ° C
½ cup water , at 97 F / 36 ° C
2 teaspoons active dry yeast
1½ cup + ½ cup of tourage butter (dry butter)
1 large vanilla bean , cut open and seeds scraped
butter , for the pan

For the brushing

½ egg yolk
3 tablespoons milk
For the decor
icing sugar

Equipment

Rolling pin
Large muffin pans
Stand mixer
pastry brush
Sharp knife with smooth blade

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Instructions

Two hours before the start of making the croissants, take ¾ cup (150 g) of butter out of the refrigerator and leave it at room temperature for 15 minutes then, using a rolling pin, roll out the butter to an 8-inch (20 cm) square.
Refrigerate it again immediately. The butter must be very cold for the preparation of the dough.
In the bowl of a stand mixer, combine the flour, vanilla bean seeds, sugar, baking powder, milk, water, and ¼ cup of melted, but not hot butter.
Start the mixer, fitted with the dough hook, at medium speed and knead for 15 minutes. The dough should come off the sides of the bowl.
Flour a work surface and a rolling pin, then roll out the dough into a rectangle of approximately 8 x 16 inches (20 x 40 cm).
Place the rectangle of very cold butter in the middle of the rectangle of dough, then fold the two ends of the dough over the butter so as to completely wrap it.
With the fingertips, press on all the edges of the dough surrounding the butter, so as to weld them well, so that the butter does not escape during baking.
Roll out the dough in one direction, to obtain a rectangle of approximately 8x24 inches (20 x 60 cm).
Fold each end of the dough towards the middle, so that they meet and touch.
Fold the dough in half, wrap with plastic wrap and refrigerate for 30 minutes.
Take the dough out of the refrigerator.
Place it on the work surface so that the fold is parallel to the work surface (it is therefore a matter of giving it ¼ turn), and spread it out again in a rectangle of 8 x 24 inches (20 x 60 cm).
Fold it again in 4: first the ends in the center, then fold the dough in 2.
Wrap with plastic wrap and refrigerate again for 30 minutes.
Take the dough out of the refrigerator and roll it out into a large rectangle about ¼ inch (5 mm) thick.
Cut it into 7 equal rectangles.
Roll the 15 rectangles of dough into 15 very tight strands about 6 to 8 inches (15 to 20 cm) long.
Cut each resulting strand in the middle, lengthwise, with an extremely sharp knife with a smooth blade, to achieve a clean cut. Do not crush the dough when cutting it otherwise there will not be a flaky appearance.
Roll each sliced strand into a snail, with the puff pastry visible on the surface: start at one end, wrap the strip around it, passing slightly above this end and close by passing the other end underneath. Gradually place each cruffin formed in the previously buttered muffin tins. Repeat the operation with all the ½ sausages to obtain 14 cruffins.
Immediately place the pans filled with cruffins in the refrigerator for a slow rise of 5 hours.
Take the cruffins out of the refrigerator and place them at room temperature, away from drafts for 1 hour.
Preheat the convection oven to 350 F(180°C) for 20 minutes.
Very gently brush the cruffins with a mixture of egg yolk and milk.
Place the cruffins in the oven and cook for about 20 minutes.
Take the cruffins out of the muffin pan and sprinkle them with icing sugar just before serving, preferably lukewarm.